JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 68 No. 2 290-299
© 1985 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Carlson, A.
Right arrow Articles by Olson, N. F.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Carlson, A.
Right arrow Articles by Olson, N. F.

Improved Assay Procedure for Determination of Milk-Clotting Enzymes1

Alfred Carlson and Charles G. Hill, Jr.

Department of Chemical Engineering

Norman F. Olson

Department of Food Science, and Walter V. Price Cheese Research Institute, University of Wisconsin, Madison 53706

ABSTRACT

An assay technique for quantifying milk-clotting enzymes is described. By the technique, enzyme concentrations as small as 2 x 10–5 rennet units/ml can be determined accurately in milk solutions in as little as 2 h. The technique can be used to assay for enzymes in milk and whey solutions without prior removal of casein. The technique should find application in detecting enzymes in a variety of systems commonly encountered in studies of milk and cheese products.

FOOTNOTES

1 A contribution from the Walter V. Price Cheese Research Institute.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1985 by the American Dairy Science Association ®.